Acne is a really tough condition to deal with and if you are constantly bothered by pimples you might be wondering what's triggering it. Now that Easter is around the corner, let's just say most people affected by acne are starting to look nervous and freaking out about not being able to eat their chocolate bunnies or eggs.
Before you go on a chocolate strike, find out more about the acne and chocolate link.
There are quite a few myths regarding what triggers acne and chocolate eating seem to be of them. There are many studies that have been done, but the link between acne and chocolates is actually just a myth.
We know that some foods can trigger acne for certain people, however, this strictly depends on the person. You can check out what triggers acne for you simply buy consuming a bit of chocolate and see whether it affects you or not. Chocolate is something that you shouldn't stop eating just because you have acne.
Acne is triggered by many factors that don't have to do with chocolate. It's more likely that your acne is triggered by hormonal factors or a general bad diet, not just chocolates. Actually, chocolate has several health benefits that you should know about.
Benefits of Chocolate
Most people prefer milk chocolate but that type doesn't have half of the benefits dark chocolate has. So in other words, if you want to benefit from eating these yummy treats, you should change from milk to dark. It's because dark offers higher levels of cocoa which is what provides health benefits in the first place.
Antioxidants: The dark variety is filled with antioxidants which are what fights of free radicals. It will help to avoid cell damage which also means that your skin will be better protected. Antioxidants will even help you decrease the chance of developing cancer.
Flavonoids: These have the ability to lower your blood pressure.
Phenylethylamine: This is also known as an aphrodisiac. It works by stimulating the nervous system, which basically gives the person a sensation of being in love.
If you are still worried about what triggers acne and want to deal with the problem, don't worry. There are several natural acne products that are safe and great to deal with the root causes of the development of acne.
Article Source: http://EzineArticles.com/?expert=Louise_Lundgren
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Thursday, April 8, 2010
Monday, April 5, 2010
Best Chocolate Chip Muffin Recipe
How to Bake Muffins
Baking muffins is fairly easy - All you have to do is decide just what kind of muffins you want to bake. My muffins are very popular with the guests at our B&B. Here is what you will need. It takes around 20 minutes to make up a delicious batch of muffins. Do NOT try to bake two batches at the same time or one will come out overcooked!
You need:
* plain flour
* one large egg
* sugar
* baking powder (to make it rise)
* flavouring
This is my easy recipe for my own chocolate chip muffins (makes 12 small or 6 big ones.) Most people find this foolproof. You will need the following on your kitchen table. It really helps to assemble everything first.
* Large Mixing Bowl for the dry ingredients (My Victorian bowl is still the best!).
* Fine metal sieve
* Smaller mixing bowl for the wet ingredients (I use a pyrex bowl)
* Cup or mug for butter One teaspoon dessert spoon
* Non-Stick muffin tray with paper cases place in holes. (paper cases are MUCH easier to use and the muffins will not stick to them)
* Wooden spoon balloon whisk (or fork)
* Packet of chocolate chips (100 g)
* Good quality vanilla essence
* 8 oz milk (just over 200cc)
Measure out the following:
* 10 ounces (250g) of PLAIN FLOUR
* 3 teaspoons (15g) (heaped a little bit) of BAKING POWDER
* 1/2 teaspoon of SALT
* 3 ounces (85g) of granulated SUGAR (I use demerara sugar but white is fine too)
* Soften 3 ounces of butter in cup in oven or microwave (on low or it gets messy) just until liquid is ok
First light your oven (around 5 to 6 is best for a gas oven).
Pour the sugar and the chocolate chips into the big bowl. Sieve above the big mixing bowl on to the sugar and chocolate. chips Pour through the sieve the flour with the salt and the baking powder (I like to sprinkle salt & Baking powder over the flour so it mixes better.)
Take the balloon whisk or fork and mix well till it all looks fairly well mixed. (Do not wash the balloon whisk you will need it again now!)
Crack the egg into the smaller bowl whisk until it is pale yellow pour in the milk and whisk again till well mixed.
Take butter out of microwave. Light oven to gas mark 5 to 6 (depends on your oven!) Pour molten butter into small bowl with egg/milk mix. Whisk like crazy or the butter will solidify and go lumpy. (they will still taste good )
Whisk into wet mixture TWO teaspoons Vanilla essence. Pour wet mixture on to dry mixture and with a wooden spoon mix well - again as fast as you can.
With dessert spoon half fill paper cups in muffin tray. Top up muffin cases with mixture till it is all evenly placed in cases. Now put tray of muffins on middle shelf of oven. Set timer/watch for 11 minutes.
After 10 minutes peek into oven press on a muffin - it should be firm to the touch. If they are still soft then close oven and come back again in a couple of minutes.
Eat your yummy muffins!
I Hope you love these muffins as much as I do.
My waist shows how much that is.
Please visit my website for more recipes at http://www.squidoo.com/howtobakeacake
Article Source: http://EzineArticles.com/?expert=Keith_Jones
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Baking muffins is fairly easy - All you have to do is decide just what kind of muffins you want to bake. My muffins are very popular with the guests at our B&B. Here is what you will need. It takes around 20 minutes to make up a delicious batch of muffins. Do NOT try to bake two batches at the same time or one will come out overcooked!
You need:
* plain flour
* one large egg
* sugar
* baking powder (to make it rise)
* flavouring
This is my easy recipe for my own chocolate chip muffins (makes 12 small or 6 big ones.) Most people find this foolproof. You will need the following on your kitchen table. It really helps to assemble everything first.
* Large Mixing Bowl for the dry ingredients (My Victorian bowl is still the best!).
* Fine metal sieve
* Smaller mixing bowl for the wet ingredients (I use a pyrex bowl)
* Cup or mug for butter One teaspoon dessert spoon
* Non-Stick muffin tray with paper cases place in holes. (paper cases are MUCH easier to use and the muffins will not stick to them)
* Wooden spoon balloon whisk (or fork)
* Packet of chocolate chips (100 g)
* Good quality vanilla essence
* 8 oz milk (just over 200cc)
Measure out the following:
* 10 ounces (250g) of PLAIN FLOUR
* 3 teaspoons (15g) (heaped a little bit) of BAKING POWDER
* 1/2 teaspoon of SALT
* 3 ounces (85g) of granulated SUGAR (I use demerara sugar but white is fine too)
* Soften 3 ounces of butter in cup in oven or microwave (on low or it gets messy) just until liquid is ok
First light your oven (around 5 to 6 is best for a gas oven).
Pour the sugar and the chocolate chips into the big bowl. Sieve above the big mixing bowl on to the sugar and chocolate. chips Pour through the sieve the flour with the salt and the baking powder (I like to sprinkle salt & Baking powder over the flour so it mixes better.)
Take the balloon whisk or fork and mix well till it all looks fairly well mixed. (Do not wash the balloon whisk you will need it again now!)
Crack the egg into the smaller bowl whisk until it is pale yellow pour in the milk and whisk again till well mixed.
Take butter out of microwave. Light oven to gas mark 5 to 6 (depends on your oven!) Pour molten butter into small bowl with egg/milk mix. Whisk like crazy or the butter will solidify and go lumpy. (they will still taste good )
Whisk into wet mixture TWO teaspoons Vanilla essence. Pour wet mixture on to dry mixture and with a wooden spoon mix well - again as fast as you can.
With dessert spoon half fill paper cups in muffin tray. Top up muffin cases with mixture till it is all evenly placed in cases. Now put tray of muffins on middle shelf of oven. Set timer/watch for 11 minutes.
After 10 minutes peek into oven press on a muffin - it should be firm to the touch. If they are still soft then close oven and come back again in a couple of minutes.
Eat your yummy muffins!
I Hope you love these muffins as much as I do.
My waist shows how much that is.
Please visit my website for more recipes at http://www.squidoo.com/howtobakeacake
Article Source: http://EzineArticles.com/?expert=Keith_Jones
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Thursday, April 1, 2010
Chocolate Facts - Why Dark Chocolate is Good For You
Chocolate is one of the most consumed products on the planet. In fact, every day over one billion people consume the stuff... and the average American eats over 12 pounds of chocolate per year. Which begs the question: Can this stuff possibly be good for you?
What are the nutritional facts when it comes to the benefits of chocolate and why is dark chocolate good for you?
The truth is that chocolate is believed to have a host of health properties. It is a complex food that -- depending on how it is manufactured -- can be extremely high in antioxidants.
Antioxidants are considered important because the aging process and the development of many chronic and degenerative diseases, including cancer, heart disease, Alzheimer's and Parkinson's are believed to be caused at least in part by something called "oxidative stress".
Oxidative stress is brought on by the onset of free radicals in the body, which damages your cells over time. It is a natural process there's no escape from. Your body has a number of systems that help eliminate free radicals, but it is not 100% efficient and ultimately fights a losing battle over time.
And many of our eating and nutritional habits simply serve to speed up the onslaught of free radicals in our bodies.
That's where chocolate -- especially dark chocolate -- comes in.
Dark chocolate is generally high in antioxidants
It has been known for a long time that diets rich in fruits, nuts, and vegetables are excellent sources of dietary antioxidants. Essential minerals and vitamins contained in those foods... such as vitamin C, vitamin E, carotenoids, flavonoids, and selenium... play a key antioxidant role in the body.
Well now we know that chocolate contains very high antioxidant properties too.
One of the most reliable measures of the antioxidant value of a particular food is something called the ORAC score. ORAC stands for Oxygen Radical Absorbance Capacity.
Not surprisingly, fruits, nuts, vegetables and certain spices tend to score high on the ORAC scale. Generally, a food scores highest in its raw or natural state and less well once it is cooked. The cooking process destroys much of the nutritional and antioxidant value of the food.
What may surprise you is that unprocessed cacao is the highest source of antioxidant value. Of course, cocoa powder comes from the cacao and is the principal ingredient of chocolate. Unprocessed cocoa powder has a higher ORAC value per 100 grams than the Acai berry, which is on of the so-called "super fruits".
Dark chocolate also scores highly on the list ahead of such super foods as prunes, raisins, blueberries, blackberries and raw spinach.
Not all chocolate carries the same nutritional value
However, not all chocolate holds the same potential health value. The more processed and cooked the product, the less of its health properties is retained. And be mindful that the chocolate candy you find on grocery store shelves has typically undergone significant over processing... such as dutching and roasting... and has added unhealthy processed sugar, milk, fats, fillers, waxes and preservatives.
In other words, while certain types of chocolate can and does carry nutritional value, know your chocolate nutrition facts. And don't go rushing out to the store and start a chocolate binge.
Generally, the darker the chocolate with the higher cocoa concentration will be healthier... although even then that isn't always going to be true. So read the label and in particular beware of any chocolate bar where the number one ingredient is sugar.
For more chocolate nutrition facts and to learn about the healthiest dark chocolate products available today, click this link now: Dark Healthy Chocolate
Article Source: http://EzineArticles.com/?expert=Warren_Wojnowski
What are the nutritional facts when it comes to the benefits of chocolate and why is dark chocolate good for you?
The truth is that chocolate is believed to have a host of health properties. It is a complex food that -- depending on how it is manufactured -- can be extremely high in antioxidants.
Antioxidants are considered important because the aging process and the development of many chronic and degenerative diseases, including cancer, heart disease, Alzheimer's and Parkinson's are believed to be caused at least in part by something called "oxidative stress".
Oxidative stress is brought on by the onset of free radicals in the body, which damages your cells over time. It is a natural process there's no escape from. Your body has a number of systems that help eliminate free radicals, but it is not 100% efficient and ultimately fights a losing battle over time.
And many of our eating and nutritional habits simply serve to speed up the onslaught of free radicals in our bodies.
That's where chocolate -- especially dark chocolate -- comes in.
Dark chocolate is generally high in antioxidants
It has been known for a long time that diets rich in fruits, nuts, and vegetables are excellent sources of dietary antioxidants. Essential minerals and vitamins contained in those foods... such as vitamin C, vitamin E, carotenoids, flavonoids, and selenium... play a key antioxidant role in the body.
Well now we know that chocolate contains very high antioxidant properties too.
One of the most reliable measures of the antioxidant value of a particular food is something called the ORAC score. ORAC stands for Oxygen Radical Absorbance Capacity.
Not surprisingly, fruits, nuts, vegetables and certain spices tend to score high on the ORAC scale. Generally, a food scores highest in its raw or natural state and less well once it is cooked. The cooking process destroys much of the nutritional and antioxidant value of the food.
What may surprise you is that unprocessed cacao is the highest source of antioxidant value. Of course, cocoa powder comes from the cacao and is the principal ingredient of chocolate. Unprocessed cocoa powder has a higher ORAC value per 100 grams than the Acai berry, which is on of the so-called "super fruits".
Dark chocolate also scores highly on the list ahead of such super foods as prunes, raisins, blueberries, blackberries and raw spinach.
Not all chocolate carries the same nutritional value
However, not all chocolate holds the same potential health value. The more processed and cooked the product, the less of its health properties is retained. And be mindful that the chocolate candy you find on grocery store shelves has typically undergone significant over processing... such as dutching and roasting... and has added unhealthy processed sugar, milk, fats, fillers, waxes and preservatives.
In other words, while certain types of chocolate can and does carry nutritional value, know your chocolate nutrition facts. And don't go rushing out to the store and start a chocolate binge.
Generally, the darker the chocolate with the higher cocoa concentration will be healthier... although even then that isn't always going to be true. So read the label and in particular beware of any chocolate bar where the number one ingredient is sugar.
For more chocolate nutrition facts and to learn about the healthiest dark chocolate products available today, click this link now: Dark Healthy Chocolate
Article Source: http://EzineArticles.com/?expert=Warren_Wojnowski
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- Healthy Dark Chocolate
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Saturday, March 6, 2010
Chocolate Intended For Breakfast? The Spanish Approach Seems Good to Me!
I did an internet search and found over one million hits when I entered "Chocolate Used for Breakfast". There are also numerous cookbooks out on the topic as well. One of many articles that I read actually said that eating chocolate for breakfast helps you shed weight! Maybe I'll give it a try. Many of the articles spoke about adding chocolate to foods that you might normally eat for breakfast in the U.S. Chocolate Chip Pancakes, Chocolate Chip Muffins, put on the top of cupcakes, drop chocolate chips in your cereal, eat a chocolate cake, and so on. Forget about the stores that sell cake decorating supplies, like chocolate molds, lollipop sticks and so forth. Just buy chocolate, melt it down, and swallow it! The Spanish have it right; they'll go ahead and just consume plain chocolate for breakfast.
The Spanish are nuts about chocolate. In Spain you will find chocolate drinking stores called chocolaterias. In Madrid chocolate is a standard breakfast drink. Also hot chocolate with fried fritters is a well-liked breakfast all around Spain. Cafeterias stay open over the night to serve the night owls and early-rising tourists, chocolate con churros, a breakfast or afternoon snack that involves dipping fried dough - churros - right into a cup of warm, melted drinking chocolate. The churros are created from flour, water and butter and can be shaped into any form. Many Spanish residences are equipped with small deep fryers so it's not unusual to have home-produced churros for breakfast on a Sunday morning. Small children in Spain snack on chocolate sandwiches, made with bread in the form of a hot dog bun full of chocolate paste.
Chocolate can be described as a delicacy from the New World that was introduced back to Spain. Some history majors believe the word "chocolate" comes from the Aztecs word xocolatl. Still, others believe it is from the Mayan chocol haa, which means "hot water." The Mayans used chocolate mixed with chilies to make a spicy drink for holy ceremonies and traded with the Aztecs, who weren't able to grow cacao themselves. "Theobroma Cacao" also known as the cacao tree or cocoa tree is a small 15 to 26 foot tall evergreen tree native to the deep tropical region of the Americas. This is the tree from which the cocoa bean comes from.
It is alleged that Christopher Columbus discovered the cacao beans in 1502. Hernan Cortez tried the beverage and he's credited with transporting cacao beans back to Spain in 1544. The Spanish explorers loved the drink produced from cacao, but added something that the Mayans and Aztecs couldn't - sugar. Once the rest of Europe tasted this novel drink, about one hundred years later on, it became a fad that swept across the continent. The aristocracy and elite of Europe were the only ones who could pay to drink chocolate, since it had been made form two costly imports - cane sugar and cacao. My preferred brand of melting chocolate is Merckens ®.
Throughout the 1800's the expertise of the economic revolution helped transform chocolate from a liquid form into solid bars and mass assembly made the delicacy affordable for the masses. For more information about melting chocolate visit our internet site.
Oasis stands for Ornaments and Specialty Ingredients Source. We represent all major manufacturers of cake decorating supplies. We are your personal purchasing agents and act as a one stop shopping source for all your cake decorating and candy making requirements including holiday cake decorations, edible cake decorations, specialty cake ingredients, Edibles, Rolled Fondant, & more http://www.oasisupply.com
Article Source: http://EzineArticles.com/?expert=Robert_Kaneff
The Spanish are nuts about chocolate. In Spain you will find chocolate drinking stores called chocolaterias. In Madrid chocolate is a standard breakfast drink. Also hot chocolate with fried fritters is a well-liked breakfast all around Spain. Cafeterias stay open over the night to serve the night owls and early-rising tourists, chocolate con churros, a breakfast or afternoon snack that involves dipping fried dough - churros - right into a cup of warm, melted drinking chocolate. The churros are created from flour, water and butter and can be shaped into any form. Many Spanish residences are equipped with small deep fryers so it's not unusual to have home-produced churros for breakfast on a Sunday morning. Small children in Spain snack on chocolate sandwiches, made with bread in the form of a hot dog bun full of chocolate paste.
Chocolate can be described as a delicacy from the New World that was introduced back to Spain. Some history majors believe the word "chocolate" comes from the Aztecs word xocolatl. Still, others believe it is from the Mayan chocol haa, which means "hot water." The Mayans used chocolate mixed with chilies to make a spicy drink for holy ceremonies and traded with the Aztecs, who weren't able to grow cacao themselves. "Theobroma Cacao" also known as the cacao tree or cocoa tree is a small 15 to 26 foot tall evergreen tree native to the deep tropical region of the Americas. This is the tree from which the cocoa bean comes from.
It is alleged that Christopher Columbus discovered the cacao beans in 1502. Hernan Cortez tried the beverage and he's credited with transporting cacao beans back to Spain in 1544. The Spanish explorers loved the drink produced from cacao, but added something that the Mayans and Aztecs couldn't - sugar. Once the rest of Europe tasted this novel drink, about one hundred years later on, it became a fad that swept across the continent. The aristocracy and elite of Europe were the only ones who could pay to drink chocolate, since it had been made form two costly imports - cane sugar and cacao. My preferred brand of melting chocolate is Merckens ®.
Throughout the 1800's the expertise of the economic revolution helped transform chocolate from a liquid form into solid bars and mass assembly made the delicacy affordable for the masses. For more information about melting chocolate visit our internet site.
Oasis stands for Ornaments and Specialty Ingredients Source. We represent all major manufacturers of cake decorating supplies. We are your personal purchasing agents and act as a one stop shopping source for all your cake decorating and candy making requirements including holiday cake decorations, edible cake decorations, specialty cake ingredients, Edibles, Rolled Fondant, & more http://www.oasisupply.com
Article Source: http://EzineArticles.com/?expert=Robert_Kaneff
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Wednesday, March 3, 2010
Why Chocolate Turns White and Strawberry Looks Red
Chocolate is a man processed product, while the strawberry is a natural product. Chocolate is made from cacao beans fermented for several days then dried out in the sun. The beans are then roasted and winnowed. The chocolate bars sold at supermarkets are made when the inner nibs of the cacao beans are heated to melt the cocoa butter and then ground to a paste. Strawberries are one of the yummiest and juiciest fruits around the world. They are used in making desserts, juices and shakes. It is loved by both children and adults for its mouth-watering scent and delicious flavor.
As fat content is present in chocolate, a whitish gray material will form on its surface when it has been exposed to warm temperature for a long time. The heat drives the cocoa butter out of the chocolate and forms a white coat on the surface. This is one reason why the chocolate turns white and it is also known as fat bloom.
One wants to know why strawberries appear bright red from outside and pinkish from the inside. This is because of the natural pigment called anthocyanin which is produced naturally by plants. It can be found in the leaves, stems, flowers and fruits. The pigment may appear red, blue or purple depending on the acidity of the plant part. Too much excess of anthocyanins in the fruit's skin will make it appear a rusty red or brown instead of red.
The pigment is also classified as a flavonoid which is a chemical that gives flavor to fruits and plants. As a flavonoid, anthocyanins are seen as derivatives of anthocyanidins which include pendant sugars in the composition. This is the reason which makes the fruit's flavor naturally sweet.
The strawberry is rich in anthocyanins and it does not only give color to the fruit but they are powerful antioxidants which is the reason why fruits with colorful skins and pulps are considered nutritious. According to research, anthocyanin is potential, protects health and effects against the development of diseases like cancer, aging and neurological diseases, inflammation, diabetes and bacterial infections.
If a chocolate turns white, another cause is also either too much humidity or cold temperature. If the chocolate is stored in an excessively humid or a very cold place like the fridge and then quickly exposed to a warm temperature, there can be a sugar bloom. This happens because the surface of the chocolate condenses with moisture. Sugar crystals remain on the surface after the moisture has drawn the sugar out of the chocolate forming a white coating.
Even if the chocolate looks unappetizing but it is still okay to eat as long as it's pure and not filled. Fortunately a bloomed chocolate is not poisonous. Once the bloomed chocolate has been melted and cooked, it will still be good enough to eat.
Learn in details why does chocolate turn white? and why does a strawberry look red?
Article Source: http://EzineArticles.com/?expert=Tauqeer_Ul_Hassan
As fat content is present in chocolate, a whitish gray material will form on its surface when it has been exposed to warm temperature for a long time. The heat drives the cocoa butter out of the chocolate and forms a white coat on the surface. This is one reason why the chocolate turns white and it is also known as fat bloom.
One wants to know why strawberries appear bright red from outside and pinkish from the inside. This is because of the natural pigment called anthocyanin which is produced naturally by plants. It can be found in the leaves, stems, flowers and fruits. The pigment may appear red, blue or purple depending on the acidity of the plant part. Too much excess of anthocyanins in the fruit's skin will make it appear a rusty red or brown instead of red.
The pigment is also classified as a flavonoid which is a chemical that gives flavor to fruits and plants. As a flavonoid, anthocyanins are seen as derivatives of anthocyanidins which include pendant sugars in the composition. This is the reason which makes the fruit's flavor naturally sweet.
The strawberry is rich in anthocyanins and it does not only give color to the fruit but they are powerful antioxidants which is the reason why fruits with colorful skins and pulps are considered nutritious. According to research, anthocyanin is potential, protects health and effects against the development of diseases like cancer, aging and neurological diseases, inflammation, diabetes and bacterial infections.
If a chocolate turns white, another cause is also either too much humidity or cold temperature. If the chocolate is stored in an excessively humid or a very cold place like the fridge and then quickly exposed to a warm temperature, there can be a sugar bloom. This happens because the surface of the chocolate condenses with moisture. Sugar crystals remain on the surface after the moisture has drawn the sugar out of the chocolate forming a white coating.
Even if the chocolate looks unappetizing but it is still okay to eat as long as it's pure and not filled. Fortunately a bloomed chocolate is not poisonous. Once the bloomed chocolate has been melted and cooked, it will still be good enough to eat.
Learn in details why does chocolate turn white? and why does a strawberry look red?
Article Source: http://EzineArticles.com/?expert=Tauqeer_Ul_Hassan
Related articles on chocolate:
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